My hearty welcome to you! You can view all kind of south indian home made dishes in my blog, and also very few north indian dishes. What ever i know i have posted. Not only cooking, some more useful information also you can find in my blog.Hope you will like it. View and post your suggestions. I welcome your suggestions.

1. Boil the slices potatoes until they are cooked.2. Heat oil in a pan, add cloves, cinnamon, fennel seeds and wait until they splutter.3. Add onion and fry until golden brown, then add ginger - garlic paste, garam masala powder and fry until the raw smell goes off.4. Now add the cooked potatoes and the ground spinach/palak paste.5. Add salt and let it boil for 2 mins.

-> Heat a flat pan / dosai pan(keep it in medium / low flame), put a ladle of batter in the middle of the pan, and spread it gradually using ladle, break a egg in the middle of the spread dosai and rotate the pan to spread the egg around dosai.-> Flip dosai to other side for the egg to cook well.-> Serve it hot with all chutney varieties, sambar, chutney podi...etc.,

1. Soak all ingredients separately for 5 - 8 hours, grind it in a food processor/indian grinder/blender.2. Mix salt to the batter and let it ferment over night or minimum 8 hours. 3. when batter is raised(see pic) its ready to prepare soft and fluffy idlyies....

Note:

-> Do not make it too thick(idly will be hard and become dry soon) or too thin(idly will become flat)-> In the same batter we can prepare dosai, uthappam and paniyaram(click here to see those items breakfast)

1. Peel off the skin of plantain and cut it as thin slices(length wise).2. Mix besan, corn and rice flour together. Add salt, hing, chilli powder baking soda and 1/2 cup of water and mix well.3. Heat oil in a frying pan(in a medium flame).4. Dip each slice of plantain in the batter and slowly slide in oil. Fry it until plantain is cooked.(cook approximately for 4 min, turn the sides often).

Note:

-> Serve with tomato ketchup or with green chilli sauce or coconut chutney.-> Same like we can prepare with onion, capsicum, potato, bread, cabbage, cauliflower...etc., as u like....Enjoy the snack!-> But be cautious about oil, if you oil is more, press it in a tissue, take the excess oil out and have it. -> Heart patients, person with high cholesterol, person who has gas trouble better avoid this.

1. Roast rava(sooji) until it start to turn brown, approx 5 - 8 mins.2. Boil water in a pan, add color, elaichi and sugar.3. Simmer the gas and start adding rava(sooji) slowly and stir while you add sooji(or else sooji will form as cubes and won't mix well).5. Close the lid for 2 mins. Stir and check if rava(sooji) is cooked.6. Mean while roast raisins and cashews in ghee and add to the kesari and mix well and serve hot.

Note:

-> you can add any kind of essence like mango, orange, rose, pineapple...etc.,

1. Try to smash idly using hand, you will get finely spluttered idly pieces.Watch the pic closely to find the desired state.2. Heat oil in a pan, add mustard seeds, cumin seeds and urad dhal. Wait until they splutter.3. Add onion, chopped ginger, red chillies and hing. Fry until golden brown in onion.4. Add carrot & beans now and fry until they are cooked.(Simmer gas and close the lid of the pan to cook the vegetables.)5. Add the spluttered idly pieces and mix well for 3 - 4 mins.(simmer gas now, or else it will stick to the bottom).Garnish with coriander leaves and it is ready to serve.

Note:

-> Serve hot with coconut chutney, sambar....-> For better taste use the day before idly to prepare this. Even the dried corners will become soft after heating. So hear after there is no need to eat dry idly's, eat it hot as idly upma. -> Fresh idlies will stick to hand and won't splutter well or leave 8 hours gap to prepare this.

1. Grind pudhina and green chilli and keep it aside.2. Heat oil in a pan, add cloves, cinnamon, cardamom, and bay leaves.3. Add onion and fry until golden brown.4. Add ginger - garlic paste and fry for 2 mins.5. Add the ground pudina and greenchilli paste and fry for 5 mins. until oil gets spearated.6. Now add rice and 2 cups of water and curd mix well.7. Keep it in a pressure cooker or rice cooker until rice is cooked.

1. Boil all the ingredients until spinach leaves are cooked. Do not cook too much, as the color of the leaves change and taste differs from original recipe.2. Once cooked, smash them in a blender(just one round). Do not grind finely.3. Heat oil in a pan, splutter mustard and cumin seeds, add red chillies, hing and add it to the ground spinach paste.

Hint:

-> Boil 1/2 cup of toor dhal and add to this mixture to prepare keerai paruppu kuzhambu. (see pic below)-> Serve with rice...more of this spinach gravy and less amount of rice. People who are in diet can follow this.(see pic below)

1. Heat oil in a pan, add mustard seeds, 1/2 tsp cumin seeds, urad dhal and wait until they splutter.2. Add redchill, hing, salt and add the chopped spinach and close the lid of the pan.3. Reduce to medium/low flame and let it cook. Do not add excess water.4. Now grind garlic and 1/2 tsp of cumin seeds and coconut without adding water.5. When the spinach is cooked, add the ground mixture and mix well.6. When there is no water left in the pan you can turn off gas.

About Me

Hi, I'm kavitha living in Minnesota with my hubby who is always busy with his laptop. I'm a friendly, kind, bold person. That's how my friends will say. After seeing many blogs i thought how it would be if it is mine....i started this blog simply for time pass, but now it became my passion. I love to cook...as well as to taste different recipes. As a result, here it is Kavi's Kaimanam for your and my convenience.